Vegan Stuffed Mushrooms with Homemade Tofu Ricotta
Vegan stuffed mushrooms are a perfect party finger food or appetizer and a snap to make! The flavorful, creamy tofu ricotta filling comes together in minutes.
Servings 4
Author Becky Striepe
Ingredients
4portobello mushroomsor 1 pound white mushrooms, washed and stems removed
1blockextra firm tofupressed
¼cupcashews
1tablespoonolive oil
2teaspoonsgarlic powder
½cupminced fresh basil
2tablespoonslemon juice
½teaspoonsaltuse ¼ teaspoon if your cashews are salted
¼teaspoonblack pepper
Instructions
Preheat the oven to 400° F.
Line a sheet pan with parchment paper, and arrange the mushroom caps on it with the stem side facing up. If you're using portobellos, spray the tops and bottoms with oil.
Combine all of the remaining ingredients in your food processor, and run, stopping to scrape down the sides, until you have a ricotta-like mixture. Taste and adjust seasonings.
Divide the mixture evenly between the mushrooms, and bake for 30-40 minutes (15-18 minutes for white mushrooms) until the tops are golden. Serve warm or at room temperature.
Video
Notes
These can be made ahead! Make the filling and stuff the mushrooms, but hold off on baking. You can store them, uncooked, for up to one day.Store leftovers in an airtight container and reheat in the oven, air fryer, or microwave.